Sunday June 1st A New Menu with Taylor Thornhill of Bateau
Taylor Thornhill is the chef of Bateau, Renee Erickson’s beautiful Capital Hill steakhouse. Taylor grew up in rural Wyoming and quickly moved to Seattle, working at the top spots in town: Rover’s, Sitka and Spruce, Mistral, Spinasse and Harvest Vine before coming to Bateau. As chef he is intensely passionate about using whole animals, sourcing his ingredients locally and is committed to eliminating any waste at the restaurant. It is his ethos.
He has crafted a menu for this class that utilizes these principles that guide him in his craft.
For this lunch Taylor will be teaching us how to prepare cured beef fat with apple balsamic, fermented baby apples. The beef fat is cured similar to the class Italian lardo, then served with baby apples, first fermented and then dressed with apple balsamic vinegar.
Next up will be cheeseburger croquettes fried in tallow: tatter-tots you might say, made with bits of beef and stuffed with beef and cheese and then fried with beef fat. They are sure to be divine.
Taylor will share his recipe for making beef shank confit, using a classic French technique usually reserved for duck legs and utilizing beef shanks instead and then serving them with nettle salsa verde, frites and aioli.
For dessert he will take us through how to prepare a tallow cake. The cake itself will be a classic cake layer, flavored with lemon zest and using a combination of butter and beef tallow. The cake will be finished with a buttercream of butter and beef fat together with egg whites and sugar, and then served with a compote of sweetened knotweed and lemon balm.
I urge you to take this class. Taylor is a very deft chef with the ability to create new and provocative dishes while staying true to his ideals and beliefs. This will certainly be a memorable class with new and intriguing tastes.
Taylor Thornhill is the chef of Bateau, Renee Erickson’s beautiful Capital Hill steakhouse. Taylor grew up in rural Wyoming and quickly moved to Seattle, working at the top spots in town: Rover’s, Sitka and Spruce, Mistral, Spinasse and Harvest Vine before coming to Bateau. As chef he is intensely passionate about using whole animals, sourcing his ingredients locally and is committed to eliminating any waste at the restaurant. It is his ethos.
He has crafted a menu for this class that utilizes these principles that guide him in his craft.
For this lunch Taylor will be teaching us how to prepare cured beef fat with apple balsamic, fermented baby apples. The beef fat is cured similar to the class Italian lardo, then served with baby apples, first fermented and then dressed with apple balsamic vinegar.
Next up will be cheeseburger croquettes fried in tallow: tatter-tots you might say, made with bits of beef and stuffed with beef and cheese and then fried with beef fat. They are sure to be divine.
Taylor will share his recipe for making beef shank confit, using a classic French technique usually reserved for duck legs and utilizing beef shanks instead and then serving them with nettle salsa verde, frites and aioli.
For dessert he will take us through how to prepare a tallow cake. The cake itself will be a classic cake layer, flavored with lemon zest and using a combination of butter and beef tallow. The cake will be finished with a buttercream of butter and beef fat together with egg whites and sugar, and then served with a compote of sweetened knotweed and lemon balm.
I urge you to take this class. Taylor is a very deft chef with the ability to create new and provocative dishes while staying true to his ideals and beliefs. This will certainly be a memorable class with new and intriguing tastes.
Taylor Thornhill is the chef of Bateau, Renee Erickson’s beautiful Capital Hill steakhouse. Taylor grew up in rural Wyoming and quickly moved to Seattle, working at the top spots in town: Rover’s, Sitka and Spruce, Mistral, Spinasse and Harvest Vine before coming to Bateau. As chef he is intensely passionate about using whole animals, sourcing his ingredients locally and is committed to eliminating any waste at the restaurant. It is his ethos.
He has crafted a menu for this class that utilizes these principles that guide him in his craft.
For this lunch Taylor will be teaching us how to prepare cured beef fat with apple balsamic, fermented baby apples. The beef fat is cured similar to the class Italian lardo, then served with baby apples, first fermented and then dressed with apple balsamic vinegar.
Next up will be cheeseburger croquettes fried in tallow: tatter-tots you might say, made with bits of beef and stuffed with beef and cheese and then fried with beef fat. They are sure to be divine.
Taylor will share his recipe for making beef shank confit, using a classic French technique usually reserved for duck legs and utilizing beef shanks instead and then serving them with nettle salsa verde, frites and aioli.
For dessert he will take us through how to prepare a tallow cake. The cake itself will be a classic cake layer, flavored with lemon zest and using a combination of butter and beef tallow. The cake will be finished with a buttercream of butter and beef fat together with egg whites and sugar, and then served with a compote of sweetened knotweed and lemon balm.
I urge you to take this class. Taylor is a very deft chef with the ability to create new and provocative dishes while staying true to his ideals and beliefs. This will certainly be a memorable class with new and intriguing tastes.